Ingredients
1 5-pound beef brisket, preferably flat-cut, halved crosswise
2 tablespoons kosher salt
1 dried ancho chile
1 cup all-purpose flour
4 tablespoons olive oil, divided
10 garlic cloves
2 cups hot coffee
2 cups tomato juice
1/2 cup dry red wine
1/4 cup balsamic vinegar
1/4 cup fresh lime juice
1/4 cup reduced-sodium soy sauce
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
Chopped flat-leaf parsley
Finely grated lemon zest
Preparation
Preheat oven to 300°. Season brisket with salt; let sit at room temperature for 1 hour. Meanwhile, place ancho chile in a small bowl. Cover with hot water; let stand to soften, about 30 minutes. Drain, reserving soaking liquid. Stem, seed, and mince chile. Place flour in a 13x9x2-inch baking dish. Heat 2 tablespoons oil in a large skillet over medium-high heat. When oil begins to smoke, dredge 1 piece of brisket in flour; shake off excess. Add to skillet and cook until deep golden brown, about 4 minutes per side. Place fat side up in a large deep roasting pan. Repeat with remaining 2 tablespoons oil and brisket. Reduce heat to medium. Add garlic; stir until beginning to brown, about 3 minutes. Add coffee, next 9 ingredients, and minced chile with soaking liquid to skillet; increase heat and bring to a boil. Pour over brisket in pan. Cover pan tightly with foil. Braise brisket until tender, about 3 hours. Uncover and let cool slightly. Chill until cold, then cover and chill overnight. DO AHEAD Brisket can be made 3 days ahead. Keep chilled. Discard fat from surface of braising liquid. Transfer brisket to a cutting board and thinly slice against the grain. Return brisket to roasting pan. Set pan over 2 burners at medium heat. Cover; simmer until heated through. Transfer brisket to a platter. Sprinkle parsley and lemon zest over. Pour pan juices into a pitcher and serve alongside.
